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Directions

Place the flour, sugar and salt in a food processor and pulse on and off to mix. Add the butter and the shortening and pulse the machine on and off until the mixture resembles coarse meal.

With the machine running, trickle about 5 Tbsp of water through the feed tube until the dough gathers together in the side of the work bowl. (If dough seems dry, add the remaining Tbsp of water.) Remove the dough from the machine, divide it in half, and form into two disks. Wrap each in plastic and chill in the refrigerator for at least 1 hour.

How to Roll Out Pie Dough

Remove 1 disk of dough from the refrigerator. Roll it out on a lightly floured surface or between 2 sheets of lightly floured wax paper to form a circle about ⅛ inch thick and 12 inches in diameter. Drape the dough into a 9-inch pie plate. Trim off excess, leaving a 1-inch overhang, then chill in the refrigerator until time to use. Roll out the remaining dough to form a top crust about 10 inches in diameter. Once the bottom crust is filled, drape to cover with the top crust. Trim excess dough, leaving a 1-inch overhang. Brushing with water, moisten the crusts where they meet, then turn the top crust under the bottom and crimp the edge decoratively.

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